Executive Sous Chef
$85,000–$85,000 year
On-siteMarathon, Florida, United States
Job Summary
Oversee daily kitchen operations, menu execution, and food quality while directly supervising sous chefs, cooks, and kitchen staff. Ensure consistency in preparation and presentation, manage food costs and inventory, and support special events, banquets, and seasonal menu development. Maintain strict sanitation, safety, and food handling protocols while training and mentoring the culinary team in a fast-paced luxury environment. Requires a Bachelor's degree in Culinary Arts, 5+ years of executive leadership in luxury resorts, and experience with diverse cuisines including seafood. Flexible schedule for all shifts, including weekends and holidays. Candidates must be from Mexico or Canada due to TN visa legal requirements.
Required Qualifications
- Bachelor's Degree in Culinary Arts, Gastronomy or Hospitality, Tourism Management
- 5+ years of executive sous chef or senior culinary leadership in a luxury resort/hotel
- Strong culinary skills with experience in diverse cuisines, including seafood
- Excellent leadership and team development abilities
- Proven track record in cost control and high-volume operations
- Culinary certification and ServSafe (or equivalent)
- Flexible schedule for all shifts, including weekends and holidays
- Candidates from Mexico and Canada
Hiring someone like this?
Get your role in front of qualified candidates on Sorce.